Best Peruvian Grains Types
Choclo is the Quechua word for corn or maize, and in various South American countries, particularly in the Andean region, it refers to a specific type of large-kernel corn. Choclo kernels are much larger than those of the typical sweet corn known in many parts of North America.
They are often white or pale yellow in color. Unlike the sweet corn commonly eaten off the cob in places like the U.S., choclo is not particularly sweet. Instead, it has a starchy, slightly chewy texture and a more earthy flavor. Choclo is commonly boiled or steamed and then eaten off the cob.
Indigenous to the Andes, kaniwa (Chenopodium pallidicaule) is a highly nutritious and extremely hardy plant that continues to be cultivated in the Andean highlands of Peru and Bolivia for its edible grains (technically seeds) and leaves.
Often compared to quinoa, which belongs to the same genus, the gluten-free seeds of this pseudo-cereal grains are relatively small in size and are characterized by a color that ranges from dark red to chestnut brown or black. Although the seeds are tiny, they pack high amounts of protein and are an excellent source of fiber, essential amino acids, antioxidants, and a wide range of beneficial vitamins and minerals.
Maíz chulpe is a specific variety of corn native to the Andes, particularly prevalent in countries of Peru, Colombia, and Ecuador. Many farmers have lost interest in cultivating it due to its high maintenance. It must be isolated from other corn varieties to prevent cross-pollination, which would alter its unique characteristics.
That is why, in 2015, the Guardianes network initiated a campaign to preserve the endangered chulpe corn and restore its former prominence in cuisine. Maíz chulpe is almost exclusively prepared toasted, similar to popcorn. When the kernels of maíz chulpe are toasted, they pop slightly, but unlike typical popcorn, they don't turn inside out.
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